Roasted Potatoes with Rosemary and Grated Cheese

Step 1

Preheat your oven to 425°F. Scrub the 2 lb potatoes and cut them into 1-inch chunks. No need to peel.

Step 2

Place the potato chunks in a large pot and cover with cold water. Add 1 tsp salt and bring to a boil. Cook for 8 minutes, until the edges are just tender but the centers are still firm.

Step 3

Drain the potatoes well and let them steam dry for 2 minutes. This helps them get extra crispy in the oven.

Step 4

In a large bowl, toss the potatoes with 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, and 1/2 tsp black pepper. Make sure every piece is coated.

Step 5

Spread the potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping once halfway, until they are golden brown and crispy on all sides.

Step 6

Remove the baking sheet from the oven and immediately sprinkle 1/2 cup grated parmesan cheese over the hot potatoes. Toss gently to coat.

Step 7

Return the potatoes to the oven for 2-3 minutes, just until the cheese melts and forms a savory crust. Serve hot.